These Vegan Pistachio and Raspberry Crêpes are sweet and nutty. A little vegan whipped cream on the side just tops them off! Get the recipe below.
Vegan crêpes
Crêpes - or French pancakes - are thin and delicate and the perfect vehicle for a whole range of fillings and toppings.
In France there are lots of street vendors selling crêpes filled with chocolate hazelnut spread but today I'm using a different nut butter to create a really decadent dish.
Making them vegan doesn't have to be difficult. There's no need for eggs as the plant milk and vegan butter creates a light batter when mixed with the flour and baking powder. I do find, however, that they do cook quicker than regular crêpes so don't be tempted to leave it in the pan too long.
In terms of toppings, the good news is that pistachio butter and raspberries are vegan!
Raspberry and pistachio
Pistachio and raspberry is a flavour combo that I'm really coming to love.
Pistachios are sweet and nutty but they have a creamy, buttery texture unlike other nuts. I think this pairs really well with the sweet, tangy flavour of a raspberry.
Top tips for vegan crêpes
Vegan crêpes are relatively easy to make. It's a very simple batter that is cooked quite quickly in a flat bottomed pan. (There's no need for a fancy crêpe pan, a large frying pan will work too). But here are some of my tips:
- Make sure you have sifted your ingredients.
- Add the milk and butter mix very slowly to the flour. You want to keep whisking as you pour it in to make sure there are no lumps.
- Hold your hand just an inch or so over your pan to check its hot.
- Brush the oil over your pan for an even coating.
- Swirl the batter quickly in the pan so it doesn't cook quicker than you can create a nice round shape.
- Give the pan a shake and don't flip until it un-sticks by itself.
- Serve once both sides are just golden brown but it is still flexible - you don't want it crisp!
The recipe
You could enjoy these crêpes as a pudding or simply on their own on Pancake Day as we did.
Vegan Pistachio and Raspberry Crêpes
Ingredients
For the pancake batter
- 200 g plain flour
- 1 teaspoon baking powder
- 2 teaspoon caster sugar
- 425 ml plant milk e.g. soy milk, oat milk or almond milk
- 1 teaspoon vanilla extract
- 15 g vegan butter melted
- 1 tablespoon oil for cooking
For the garnish
- 4 tablespoon pistachio butter
- 200 g raspberries
- 2 tablespoon pistachios roughly chopped
Instructions
- In a large mixing bowl, combine the flour, baking powder and sugar.
- In a separate jug, mix the plant milk, vanilla extract and melted vegan butter.
- Slowly pour these wet ingredients into the flour, first to create a paste and then adding slowly to make a smooth, thin batter.
- Once all of the ingredients are combined mix well to ensure the batter is completely smooth and to create little air bubbles.
- Brush your pan with a little oil and then heat on a medium heat.
- Hold your hand a few centimetres away from the pan to see if it is hot. Once you can feel the heat, pour over some of the batter and swirl it around the pan until you have a thin circle.
- Cook until the underside is golden underneath then flip it to cook it on the other side.
- Repeat until you have used all of the batter.
- Spread an even layer of pistachio butter over each crepe and fold into quarters.
- Mash half of the raspberries until they form a thin sauce.
- Drizzle over any leftover pistachio butter, the raspberry sauce.
- Top with the remaining raspberries and chopped pistachios.
Nutrition
More vegan crêpes
If you want to see the full range of pancake recipes on the blog (including American style pancakes and savoury pancakes), check out the pancake recipe round up.
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